Description
Garum is produced by enzymatic hydrolysis of whole fish in a high‑salt brine, yielding a savory liquid condiment.
Technical
Proteolysis is driven by endogenous fish proteases and halophilic bacteria, breaking down proteins into free amino acids—especially glutamate—and peptides. The process occurs over 2–6 months at 20–30 °C, with higher temperatures accelerating hydrolysis but risking bitter peptide formation. Adequate salinity (≥15 %) suppresses spoilage microbes while permitting halophilic species to dominate, ensuring a clean, umami‑rich flavor.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins into amino acids and peptides
Sensory Profile
Aroma ()
fishysaltyumamiearthycomplexbrinyfunkymarineageddeep